Skip to main content

Posts

Pumpkin Whoopie Pies

Welcome to Halloween Treats Week, a yearly blogging event that is hosted by Angie from  Big Bear’s Wife  . This spooky event is an online, week-long event that is filled with some frightfully fun treats and recipes from some fantastic Halloween loving bloggers! Being from New England, we're big fans of whoopie pies. I saw these Pumpkin Whoopie Pies on the King Arthur Baking Company website and I knew they'd be a great choice for this event. I know it looks like a lot of ingredients, but if you lay things out they come together easily. First up is the base.  Some call them cookies, to me, they're more cake-like. I didn't use the specialty products called for and all the rest of the ingredients are pretty standard pantry staples.  If you have homemade pumpkin pie spice on hand you can substitute it for the separate spices.   You can scoop the batter onto sheets but I have my mom's vintage Wilton pumpkin pan. I sprayed it very well with some Baker's Joy, scooped i
Recent posts

Utah Buttermilk Scones

U is for Utah Buttermilk Scones! This year I'm participating in a bi-weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter. For today's letter, U, I decided to really challenge myself and not only make something with yeast but also something deep fried.  I'm not quite certain why these are called Utah scones when they resemble more of a fried dough boy, but I was excited to give them a try. I proofed the yeast in the bowl of my KitchenAid mixer and then brought it together with the paddle attachment.  I switched over to the dough hook but stopped when it looked close to being combined and switched to kneading by hand. I personally like a pastry mat for kneading dough because you can use a lot less flour and also it's easier to clean up. Once the dough was smooth-ish, I put it into a clean, oiled bowl, cover

Caramel Apple Muffins

  Fall is my favorite time of year and one of the best days is when I see the message from the local orchard that the Honeycrisp are ready! When I chose my recipe for this month's Muffin Monday I knew it would be something with apples. I chose Caramel Apple Muffins from Taste of Home and it's a standard dry mix to start off.  Flour, sugar, baking powder, salt, spices.     I reduced the amount of cinnamon called for to 1 1/2 teaspoons and used my Microplane to grate in a nice amount of nutmeg. I didn't measure, maybe 1/2 teaspoon? The wet ingredients are milk, egg, melted butter and vanilla. I melted the butter in a glass bowl and let it cool slightly before whisking the other ingredients into it. For the caramel, you can use the candies that you have to unwrap but I like these bite sized bits. Be advised that the recipe says to eat the muffins warm because the caramels will reharden when cool. If you'd like caramel flavor without that issue, you can use extract. Dependi